Pineapple Ginger Upside-down Cake

Serves 8-10


  • Grease an 8¾-inch to 10-inch round cake pan with softened butter and line with parchment paper.
  • For the glaze: In a small saucepan, melt the butter and brown sugar until the sugar crystals have melted and the mixture is bubbling. Simmer for 1 minute, then pour into the prepared pan. Arrange the pineapple pieces on top of the glaze in any pattern you like. Try to cover as much surface area as possible so you can have a lot of fruit in each slice. Preheat the oven to 350°F.
  • For the Batter: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 5 minutes, then add the egg yolks, ginger and vanilla extract and mix until well incorporated. In a separate, clean bowl, whip the egg whites (either by hand or with a handheld mixer) until soft peaks form. Set aside.
  • In a medium bowl, add the flour, salt, baking powder and baking soda, and whisk well to combine. Add half the dry ingredients to the butter and gently mix, then, with the machine still running, add all the milk and mix. Carefully add the remaining dry ingredients and finish mixing by hand with a spatula. Fold in the whipped egg whites. Pour the batter on top of the pineapple in the pan and spread it out evenly. Gently tap the pan on your work surface to ensure the cake batter has dropped into place.
  • Bake until a skewer inserted in the middle of the cake comes out clean, 1 hour to 1 hour 15 minutes. Cool slightly before flipping the cake out. To flip it over, place a flat plate or cake tray on top of the pan, then, holding the plate in place with your hand, flip the cake over quickly and carefully. Once flipped, remove the pan and peel back the parchment paper. Serve warm or at room temperature.

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